Lentil, Garbanzo Bean & Tomato Salad

This vibrant lentil and garbanzo bean salad is a perfect blend of earthy legumes and fresh vegetables. The tender lentils and chickpeas provide a satisfying texture, while the cherry tomatoes and green onions add a crisp, juicy pop of flavor. Brightened with fresh lemon juice and olive oil, this dish is both nourishing and delicious. It is an ideal choice for a light lunch, a picnic side, or a healthy dinner option. The flavors meld beautifully, making it even better when prepared a few hours in advance. Simple ingredients come together to create a wholesome meal that is easy to prepare and loved by all.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 332.4

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant lentil and garbanzo bean salad is a perfect blend of earthy legumes and fresh vegetables. The tender lentils and chickpeas provide a satisfying texture, while the cherry tomatoes and green onions add a crisp, juicy pop of flavor. Brightened with fresh lemon juice and olive oil, this dish is both nourishing and delicious. It is an ideal choice for a light lunch, a picnic side, or a healthy dinner option. The flavors meld beautifully, making it even better when prepared a few hours in advance. Simple ingredients come together to create a wholesome meal that is easy to prepare and loved by all.

Ingredients

2 1/2 cup Water
1 cup Lentils
2 lg Carrots; peeled, diced
1 Bay Leaf
1 can Garbanzo beans (15-16 oz)
1/2 basket Cherry tomatoes, rinsed, drained and halved
1 cup Fresh parsley, chopped
5 whole Green onions, chopped
4 1/2 tb Olive oil
2 tb Fresh lemon juice
1 ts Fresh lemon juice
to taste Salt and pepper

Directions

1
Rinse lentils thoroughly and drain.
2
Combine 2 1/2 cups water, lentils, diced carrots, and bay leaf in a heavy medium saucepan.
3
Bring the mixture to a boil over high heat.
4
Reduce heat to low, cover, and simmer until lentils are just tender, about 25 minutes.
5
Drain any remaining liquid and transfer the lentil mixture to a large bowl.
6
Allow the lentils to cool completely to room temperature.
7
Drain and rinse the garbanzo beans.
8
Add the garbanzo beans, halved cherry tomatoes, chopped parsley, and chopped green onions to the cooled lentils.
9
Drizzle with olive oil and lemon juice.
10
Toss gently to combine all ingredients evenly.
11
Season with salt and pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 332.4kcal

% Daily Value *
Total Fat 4.9g8%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 47.0mg2%
Total Carbohydrate 62.8g21%
Dietary Fiber 20.2g81%
Sugars 8.2g
Protein 16.6g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This salad can be prepared up to 4 hours in advance. Cover and refrigerate until ready to serve. The flavors improve as they meld together.

Variations: Add diced cucumbers or red bell peppers for extra crunch. For a heartier meal, serve over mixed greens.

Tip: Ensure lentils are fully cooled before adding fresh vegetables to maintain their crisp texture.

Keywords: lentil salad, garbanzo bean, chickpea salad, vegan salad, healthy lunch, tomato salad, protein salad, easy salad, picnic food, vegetarian, lentils, garbanzo, carrots, parsley, green onions, olive oil, lemon juice, side dish, make ahead, plant based, fresh herbs

Read it online: https://www.chefs-mate.com/recipe/lentil-garbanzo-bean-tomato-salad/